Need a quick dinner idea? In just 30 minutes you can have this Creamy Sausage and Potatoes on the table! It’s the perfect easy dinner and one of our favorite sausage and potatoes recipes.
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This is a sponsored post written by me on behalf of Shady Brook Farms. All opinions are my own.
Simple, quick dinners are one of my favorite things ever! I’m all about finding ways to get a satisfying meal on the table without needing to spend hours in the kitchen, especially with school starting again and trying to get back into a more scheduled routine.
Because as much as I love being in the kitchen, I’d much rather spend that time hanging out with my family when they’re around, you know?
I was trying to figure out what to make for dinner recently and remembered this Creamy Sausage and Potatoes dish that my mom used to make when I was a girl. I was a super picky eater (yup, unfortunately, it’s true!), but this was one dish I was always happy to see sitting on the table when we gathered for dinner.
Little did I know that one of the reasons my mom made it so often was because it’s easy to make and inexpensive too!
The thing that takes this dish from “just okay” to “wow” is good quality, seasoned ground sausage. Because the rest of the dish is pretty basic, the sausage really makes all the difference. Its flavor will permeate each bite, so it’s worth choosing a good brand for this sausage and potatoes recipe.
When I make it, I love using Shady Brook Farm’s Mild Italian Turkey Sausage- it tastes just like what I remember my mom making! And the great thing about turkey is that it’s a lean, healthier substitute for traditional pork sausage.
I also love that Shady Brook Farms works with more than 700 independent farmers who raise their turkeys without growth-promoting antibiotics! I don’t know about you, but I’m all for avoiding hormones in my food as much as possible!
I kind of knew my family would like this Creamy Sausage and Potatoes, but it still made my day when I was met with these comments: “Mom, this is really good!” (from our pickiest eater) and “You need to make this again!” and “Wow, this is very tasty, Babe!” Our 18 mo. old gave her own approval by eating thirds.
And me? Well, I thoroughly enjoyed every bite. But what made it even better was the fact that it took me just a tad over 30 minutes, start to finish, to get this dinner on the table. Now that, my friends, is a true winner!
Creamy Sausage and Potatoes- a simple, quick dinner
Creamy Sausage and Potatoes- a 30 minute dinner
Ingredients
- 1 lb. ground sausage (I used Shady Brook Farms Mild Italian Turkey Sausage)
- 1 med. onion, chopped
- 4 to 4 ½ c. potatoes, diced (no need to peel, unless you want too!)
- 2 tbsp. flour
- 1 ½ tsp. salt
- ¼ tsp. pepper
- 1 c. milk
- parsley optional
Instructions
- Fry sausage and onion until browned.
- Add enough water to cover sausage, then cook 10 minutes. Do not drain!
- While sausage is cooking, dice potatoes. (I love using my Vidalia Chop Wizard for dicing the potatoes. Super fast!)
- Add potatoes, salt and pepper to meat.
- Cover and cook until potatoes are tender, about 10 minutes.
- While potatoes are cooking, whisk milk and flour together until smooth.
- Add to sausage and potato mixture and cook just until thickened, stirring occasionally.
- Top with parsley and ENJOY!
PLEASE NOTE: Shady Brook Farms turkey products are available in the following states: ME, NH, VT, NY, NJ, MA, VA, RI, CT, PA, MD, DE, WV, NC, SC, GA, and FL. (For those outside of those states, look for Shady Brook Farms’ sister brand, Honeysuckle White!)
More recipes you might enjoy:
Isabel
I was looking for a recipe with sausage and I found this one, let me just tell you that this is the best of the best recipes to make with sausage and potatoes, SO DELICIOUS!! My family loved it and my son said it tasted like olive garden’s soup. Thank you so much for sharing with us.
Lydia Beiler
Delighted that you all enjoyed it so much, Isabel!
ashok
Thanks For Sharing this amazing recipe. My family loved it. I will be sharing this recipe with my friends. Hope the will like it.
Lydia Beiler
Glad you all enjoyed it!
Bridget
Hi there!
I made this for my boyfriend and I, and it was really nice for a cold winter night!
Typically when I make a new recipe, I make it as is the first go round, then I make my tweaks — the one exception to this is I automatically subbed the flour for cornstarch (I have a gluten allergy).
For the second go round, I decided I wanted it creamier. I doubled the milk and flour (read: cornstarch for my boyfriend and I) that was added. I also added a cup of shredded carrots, mainly because I had them in the fridge and didn’t want them to turn, but it was a nice addition overall I think that I’ll keep! They still had a bit of a crunch when the potatoes had turned fork tender and I think it added a needed extra texture.
I also added a lot more salt and pepper than called for. Potatoes absorb a lot of salt, and I just thought it needed more especially with the plainness of the milk and cornstarch. The pepper was because I thought it needed a little more flavour. I also added a sprinkle of crushed red pepper and it added a really nice heat. Regarding the pepper and red pepper, I don’t think I would have added them had I used a more flavourful sausage — that’s really where my problem lay, using quite a mellow ground sausage.
Also, I added shredded parm to my bowl — that was not the move to make. It was definitely better without. I know for next time.
I definitely plan on making this again. I might add some spinach to wilt during the last three minutes, maybe kale. It’s very hearty, and I think extra vegetables would cut that pretty nicely. The carrots are definitely a keeper, and I’m going to keep trying out sausages ‘till I find a flavour I like.
Thanks so much for the recipe!
Bee
Lydia Beiler
Bridget, thanks for your thoughtful comment! I loved the way you tweaked it to fit your tastes. You sound like an adventurous cook!
Andrea
Based on comments I tweaked this a bit. I used chicken broth instead of water, added garlic powder and Italian seasoning, a cup of diced carrots, a handful of baby spinach and double the amount of pepper and it turned out pretty good. Thanks for the idea.
Lydia Beiler
Sounds like delicious changes!
Christina Josias
Easy to make and tasty. I added more seasoning but i generally overseason everything lol i did use half italian sausage half regular sausage because its what i had in the fridge and it needed to be used. I also added some diced carrot while i sauteed the meat and onion and added diced red bell pepper in with tho potatoes. I also made sire the potatoes were diced fairly small so they would cook quickly.
The only thing i was unsure of was what heat to cook the meat on after you add the water amd if its its covered. Then again after you add the potatoes. Keep at A gentle boil? Or bring it up to a rapid boil and then reduce the heat?
Othrr than that it was exactly what i was looking for!
Lydia Beiler
I like your idea of adding in some carrots and peppers. It’s always great to consume more veggies, right?
As for what heat to cook the meat and then also the potatoes. I just always put it to whatever heat it takes to get it to a nice simmer. A rolling boil is too much and will cause too much liquid to cook away. A nice simmer allows the foods to cook without losing too much liquid. That being said, my when my husband makes this he tends to rush things and cooks it on more of a boil. To compensate, he just watches the liquid level and if it seems like the liquid is cooking away too much, he’ll add a bit more water. Really, it’s pretty forgiving if you do that!